1, good materials, that is, flour, baking powder (a small whole bag works best), warm water, steamer, etc.
2. Open baking powder, find a basin, put a large glass of warm water, and then add baking powder. You can add a little more according to the amount of 5g yeast in a catty of flour, but not too much. Then gently stir to make the yeast powder dissolve quickly.
3. After yeast is added, add flour, stir while adding, and knead the flour by hand. Pay attention to keep the moisture content of the dough, not too dry and not easy to ferment. In other words, don't touch it too hard, just press the pin with your hand and the dough will recover slowly.
4. After kneading the dough, put it into a basin for fermentation. It is best to put the basin at a slightly higher temperature. For example, put the basin on a warm mountain surface. The temperature of warm water will not be scalded by hand. In this way, the dough can be fermented quickly, especially in winter.
How to soften steamed bread by fermentation
5. When the dough is fermented to about 2 times of the original, you can take it out, sprinkle some raw noodles on the chopping board, knead the dough on it, make steamed bread and put it in a steamer. Pay attention to the gap left by each steamed bread in order to continue fermentation. Put the steamed bread in a steamer for half an hour before steaming. The pot can be cooked in about half an hour. So the steamed bread is ready.
Steamed bread can be mixed with cold water in summer and warm water in winter, and the dough should be kneaded several times, so that steamed bread is more energetic. Of course, we should also pay attention to the fermentation degree of steamed bread. When we see that there are many honeycomb holes in the dough, it means that the dough has been fermented.
Yeast species of steamed bread
Dry yeast can be stored in the refrigerator for up to a year, but like fresh yeast, it will gradually lose its yeast effect over time. The fermentation speed of dry yeast is the slowest, and the steamed bread also has a strong fragrance (slightly worse than fresh yeast).
That is, dry yeast, like dry yeast, can be stored in the refrigerator for up to one year. Instant dry yeast has the fastest fermentation speed, but the flavor of steamed bread is not as good as fresh yeast and dry yeast.
Fresh yeast has a short shelf life and will gradually become ineffective with time. Fresh yeast has the strongest fermentation ability and the weakest fermentation endurance, but the steamed bread made is the most fragrant.
To sum up, it is best to steam steamed bread with fresh yeast or dry yeast, so that steamed bread can be softer and more delicious, and beginners are not easy to fail.
What kind of flour is good for steaming steamed bread?
Flour with different gluten will make steamed bread taste different. Generally, steamed bread is made of medium gluten flour. Steamed bread made of high-gluten flour is chewy, but relatively tough and difficult to operate. Steamed bread made of low-gluten flour will be looser and softer. It should be noted that high-gluten flour has strong water absorption, so it is necessary to put more water (above 55%), otherwise the dough will be very hard.
How to soften steamed bread by fermentation
However, low-gluten flour has weak water absorption capacity, so it can't put too much water (less than 50%) to avoid the dough being too wet and sticky. You can also make it with bread flour, which tastes better! Of course, the healthiest thing is whole wheat flour!
Mantou practice daquan
Exercise 1
material
1 serving of fermented dough
working methods
1. The fermented dough is divided into 10 equal parts.
2. Roll the dough made by 1 method until the surface is smooth and crease-free, then put it in a steamer and let it stand for fermentation for about 25 minutes.
3. Steam the dough fermented in step 2 on high fire for about 12 minutes.
Exercise 2
material
Flour, water
working methods
1. Add flour and water to fermented noodles (old noodles) to make dough, and put it in a pot or fermentation box for fermentation (the fermentation time depends on the indoor temperature and the number of old noodles).
How to soften steamed bread by fermentation
2. Take out the fermented dough, add alkali and white sugar (white sugar can be added according to your favorite taste, and there is basically no sugar in the north, only in the south), knead thoroughly and evenly, then knead it into long strips, pull the agent, put it on the steamer with the agent mouth facing up, sprinkle with green and red silk, steam for 20 minutes on high fire, and take it out.
material
Hong Kong powder (Narcissus powder) 500g, dry yeast 5g, sugar 10g, warm water 50ml and milk 200ml.
working methods
1, dough: a: flour and sugar mixed.
B: Pour the dry yeast into lukewarm water, stir it gently, and then pour it into the flour.
C: Then use chopsticks to make the flour into ears of wheat; Add milk while stirring until there is no dry flour in the basin, then take off chopsticks and knead the dough with your hands until the dough is smooth and not sticky, and there is no flour on the basin and hands.
2. Gelatinization: Cover the kneaded dough with a wet cloth or wet towel and put it in a warm place for fermentation for about 1 hour. It needs to be placed around the heating in winter, otherwise the time will be increased by half an hour, reaching 1 hour. The fermented dough is twice as big as the original volume and full of bubbles.
3. Kneading: Knead the fermented dough again until the volume is reduced, and knead it into strips after squeezing out the internal air.
4. Cutter: Cut the kneaded noodles into appropriate dosage forms. If you like round steamed bread, you need a round dosage form.
How to soften steamed bread by fermentation
5. Proofing: Pour 1 liter of clean water into the steamer, put it on the steamer, put the cut steamed bread agent on a piece of baking paper, put it in the steamer, cover it, and proofing for 20-30 minutes.
6. Steaming: after waking up, steam on high fire for about 10 minutes until the water boils, and then steam on low fire for 15 minutes. Cover the edge of the lid with a towel when steaming to prevent steam from leaking out; You can't close the lid immediately after steaming. Turn off the fire for 5 minutes before opening the lid.
7. Preservation: take out the steamed bread, let it cool, put it in a fresh-keeping bag and put it in the refrigerator for refrigeration.
Exercise 4
Ingredients: 400g of flour.
Accessories: 40g of sugar, 25g of milk powder and 4g of yeast powder.
Exercise:
1. Add 40 grams of sugar to the flour.
2. Add 4 grams of yeast
3. Then add 25g milk powder.
4. Cover the dough with warm water and put it in a warm place for fermentation.
5. When the dough is 2-2.5 times larger, the dough has a delicate structure and a honeycomb shape.
How to soften steamed bread by fermentation
6. Knead the dough repeatedly for a while until you are exhausted, and then knead it into long strips.
7. Cut with a knife again
8. Put warm water in the double-layer steamer, put the steamed bread embryo on the oiled steamer, cover it and simmer for 20 minutes, then boil it with high fire and steam it for 15 minutes.